Barolo chinato

Description

Pio Cesare Barolo Chinato wine. Production process: for 21 days, pieces of China Calissaia and China Succirubra bark are macerated in an infusion of alcohol and classic Barolo. A mixture of aromatic spices including gentian root, rhubarb, cardamom seeds, orange and cinnamon is then added. Barolo classico, sugar and alcohol are added to the aromatic extract and the wine is left to mature for 4 months in small stainless steel containers. After resting in the bottle for 2 months, the Barolo Chinato is ready to be tasted. The producing company, Pio Cesare, was founded in 1881, and specialises in the production of a selected quantity of wines from the hills of Barolo and Barbaresco. Perfect tasted as a digestive. Alcohol: 16%.